Butter is the fat that is further separated from the cream, also known as milk fat, white oil. Butter is a light yellow solid at room temperature, and when heated and melted, it has a unique creamy flavor. High-quality butter has a fragrant smell, fine, uniform organization, and no moisture oozing from the cut surface. Nowadays, butter is still a high-level cooking and daily cooking indispensable ingredients, pastry production, packaging on the "pure butter production" has become a synonym for quality.

Developed countries around the world have high butter production, in Japan, the United States and many European countries butter has become a family, the hotel and other essential edible fats. Why is butter rarely used in Chinese food? This is because butter is not very suitable for Chinese food, butter is suitable for frying and grilling, not suitable for frying.

Generally, butter is in a solid form in front of our eyes, and once it encounters high temperatures, it will heat up and become a liquid. Butter is an animal oil, or butter is not a kind of oil, it is a kind of fat, because it is manufactured through the processing of milk.

The nutrients in butter are fats, proteins, vitamins A, D, E, B1, B2, carotenoids, phospholipids, minerals, and more. Research [1] shows that the average composition of fatty acids in butter fat is 53.11% saturated acid, 46.89% unsaturated acid, 6.9% essential fatty acids; melting point of 28.4~33.3 ℃, due to the emulsion state, digested well, the absorption rate is the same as corn oil, soybean oil, cottonseed oil, in more than 95 %. Because the fatty acid content of butter is very high, so patients with obesity or high blood fat should be careful to eat.

Butter is a good source of vitamin A. It is a natural substance. However, since it is a natural substance, its content is variable. Vitamin A content is usually high in summer and low in winter. According to data reports, the cholesterol content of ordinary butter is 250~450 mg/100 g, the high content of animal fat in the second place after fish oil, if you eat 40 grams of butter every day, the serum cholesterol in 1 week can be increased by 8 %. Therefore, for butter without cholesterol treatment, need to reduce consumption.

In general, butter is an animal oil extracted and processed from cream, but it's not suitable for frying, it's more suitable for sautéing or baking, so it's less commonly used in Chinese food. The fatty acid content of butter is high, so people with high blood fat or obesity should eat in moderation.